Let Us Eat Cake!

The well known syndicated columnist Dave Barry was quoted as saying “My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.”

Our version of that may be cake, cake and more cake! It’s the season of springtime celebrations and while planning our Easter dinner for Sunday, we discovered a few divine delights that are sure to help you “achieve true inner peace” – ha! And of course, we’ll create the perfect custom tablecloth in the fabric you love to go under the perfect cake! The choices are all yours!

1a

cup    Au P chick

We found a couple of really great recipes to try. You know how we love color at Chrysalis and when we saw this fabulous RAINBOW CAKE at Love & Olive Oil’s blog,  we knew that had to be on the list of possibilities. Then, the new Southern Living arrived with a beautiful arrangement of hydrangea topped POUND CAKE CUPCAKES. Need I say more – sounds delish!

Then, our friends at Au Peche’ Mignon posted a couple of tempting little morsels and the deal was sealed! These “little sins” were just the temptation we had been craving! Thanks Joey!

Au Peche

Au P chick

Au Peche` Mignon translated into English, the name means “a little sin,” and for more than twenty years this tiny gem of a pastry shop has been creating the most sinfully delicious confections around! Located at 1415 Timberlane Road in The Market District, this little storefront sells chocolates, cakes, cookies, pies…and even breads.

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Pound Cake Cupcakes

Southern Living    APRIL 2013cakesinbloom_cupcakes-l

  • Yield: Makes 30 cupcakes
  • Hands-on:30 Minutes
  • Total:1 Hour, 55 Minutes

     Ingredients

  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 6  large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1  (8-oz.) container mascarpone cheese, softened
  • 3 teaspoons vanilla extract, divided
  • 30  paper baking cups
  • 9  (2-oz.) vanilla candy coating squares, coarsely chopped
  • 1/2 cup whipping cream
  • 2 tablespoons butter, softened
  •   Sky blue food coloring paste
  • Hydrangea Blossoms (we think they’d be prettier topped with our signature Chrysalis butterfly! just sayin’
Preparation Instructions at MyRecipes.com (via Southern Living)

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Rainbow Cake

From the blog Love & Olive Oilrainbow cake

Rainbow Cake with White Chocolate Buttercream

This recipe is a bit uneven. I used 6″ pans, and the layers were too thick and and I had way too much frosting. I think it’d be better suited to a 7″ or even 8″ cake, so adjust as necessary depending on the size of your cake pans.

Cake recipe from Cooks Illustrated. Frosting recipe from Martha Stewart.

Ingredients:

For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring

For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled

Directions can be found at Love & Olive Oil:>

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